noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

1. Prepare noodle according to package directions, keep warm.2. Place wok over medium high heat. When the pan is hot, add oil, salt and garlic. Stir-fry for about 1 min, or until fragrant.3. Add the chicken to the wok, stir-fry until the chicken pieces are firm. about 2 mins.4. Crack the eggs into the wok. Use the head of the spatula to gently break up the yolk. Do NOT beat! Let the egg fry until set, about 1 min. Then, add the shrimp, stir-fry until the shrimp turned orange-pink, about 2 mins.5. Raise the heat to high, add cabbage, fried tofu, noodles. Toss gently to mix. Add sambal olek, ketchup & the two soy sauces. Mix to coat evenly. Add tomatoes, potatoes, bean sprouts & spring onions. Stir-fry to mix. Adjust seasoning with sweet and light soy sauce. Transfer the noodle to a platter.6. Garnish with the cumcuber, fried shallots and lemon wedges. Serve immediately.

Heat the oil in wok or suitable frying pan. Add garlic and ginger and stir fry for 30 seconds. Add chicken strips and stir-fry for a further 3 minutes. Add mangetout, red pepper and spring onions and stir-fry for another 3 minutes.

Mix the cornflour, soy sauce together with 2 tablespoons of cold water to form a smooth paste. Pour in the chicken and vegetables and stir – fry for 2 minutes. Season with salt and pepper and serve.